Brooklyn Back When - Open Thread

Suzie wrote: Terry here is Pauls' Rice ball Recipe


Rice Ball Recipe

First you’ll need cheese risotto:

5 ½ cups of stock, your choice, chick/veg etc.
1 ½ cups Arborio rice
1 finely chopped small onion
½ cup dry white wine
Salt and pepper
¾ cup grated cheese-Parmesean/Romano
5 tbsp butter

In a separate pot, heat the stock to a simmer and keep it there. In a large skillet, melt 2/3 of the butter, then stir in the onion, cook till soft. Add all the rice and stir till all the rice is coated w/butter, about 1-2 min.
Raise the heat a little and pour in the wine, cook off until the wine evaporates. Bring the heat back to med. And add the first ladle full of stock. Stir gently until the rice absorbs most of the liquid and then add another laddle, stirring often, don’t leave it alone.
Continue like this for 20-25 mins or until the rice is cooked to taste. Salt and pepper to taste. Remove from heat, stir in the cheese and remaining butter.
(This is enough for about 5-6 rice balls somewhere in size between a large egg and a small baseball, LOL)
I usually double this and then make two double batches, if your gonna make a mess, WTH.

Once the risotto has cooled, you can make the rice balls (better left in the fridge overnight )

You’ll need {per single recipe}
3 eggs
½ cup diced (½ inch) mozzarella cheese
Bread crumbs and flour for coating
Oil for deep frying

Mix 2 beaten eggs per recipe into the cold risotto
Form the rice into balls with your hands. Poke a hole in the middle and add a few cubes of cheese, close with a little more risotto.
Heat the oil to 360. Spread the flour, the bread crumbs and the last beaten egg in separate plates.
Roll and coat with flour, then egg, and then breadcrumbs. Deep fry till golden brown a few at a time, drain on paper towels.

Debbie Bonavita McCarthy wrote: Paul is babysitting.

Jim's cooking and cleaning up from dinner.

Anthony's cooking.

Joe's probably eating.